Category Archives: General

Karista Bennett, chef and writer of Karista’s Kitchen joins Pastry Craft this week to talk strawberries, strawberry tarts, and a recent trip to Italy. Karista is a personal chef and chef instructor, as well as a writer/recipe creator for DaVinci … Continue reading →

This time of year we use a lot of nuts – especially almonds and hazelnuts (Filberts). If you need to remove the skins, it can be a little time consuming so plan ahead. Deal with the nuts early so your … Continue reading →

Teaching students about baking and pastry isn’t all technique and ingredients. I also like to work on how to be more efficient and less crazy in the kitchen. This means, do what the professionals do and work ahead. When I … Continue reading →

Recently, I wrote a blog post “How I Got Here” which touched on my journey from another career to the professional kitchen and finally to teaching. What I didn’t talk about in that post is what it’s like to come … Continue reading →

It’s pretty inspiring to have a chance to be with a vibrant group of bakers (both professional and home), grain millers and grain growers for three days. We’re all speaking the same language – albeit from a different perspective. This … Continue reading →